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Panettone

gulfporter

By gulfporter
in Ready to Eat

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Smithy

Smithy

Posted
Posted
1 hour ago, rotuts said:

The texture changes , but many times for a different better .

 

Yes, exactly. In this case the edges are slightly crunchy, as though it were toasted, but the flavor is unchanged. I can see why you'd feel the same way about cornbread.

 

I still haven't tried making French toast with the panettone, and I doubt I'll bother. It doesn't need any help in the flavor or richness department. (Well, I do like a bit of butter melting into it, as my photo shows. But I liked it that way from the beginning.)

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Nancy Smith, aka "Smithy"
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